Baked Cod with Dill & Brazil Nut Pesto

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Baked Cod with Dill & Brazil Nut Pesto

Flaky fresh wild caught cod recipe served with a tangy dill & brazil nut pesto.  Substitute any white flaky fish for this recipe if you can’t find cod.  Check out Monterey Bay Aquarium’s Seafood Watch guide to sustainable and healthy fish.

  • Author: beckie
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Coastal

Ingredients

Ingredient List Cod:

  • 6 fillets (~2 lb) wild caught cod (or other white fish)
  • sea salt
  • black pepper

Ingredient List Pesto:

  • 2 ounces fresh dill (no stems ~ 1 1/2 cups)
  • 1/3 cup Brazil Nuts
  • 1/3 cup e.v. olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp water
  • 1/4 cup Parmesan Cheese, grated
  • 2 tsp garlic (1 large clove), minced
  • 1/4 tsp sea salt
  • pinch black pepper

Instructions

  • Preheat oven to 400F.
  • Make Pesto:  Add all pesto ingredients to food processor or blender and blend for 1-2 minutes or until smooth.  Add more lemon juice if you want it tangier and add sea salt to taste.
  • Lightly salt and pepper each side of fish fillets and place in a lightly oiled or buttered baking dish. Roast (uncovered) for ~ 12-15 minutes or until fish begins to flake and is cooked through.
  • Spoon pesto over fish or with fresh vegetables and pasta.  This is served with a yummy Kale Salad in the picture.  Happy Eating!  Beckie

Notes

Things In My Kitchen:

  • Food Processor – For blendin’ up that pesto.  An 8 cup food processor is a little big for pesto, but it’s better to use that than have multiple size food processors taking up space in your kitchen.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Cod, Fish, Pescatarian, Pesto, Gluten Free, Keto, Seafood

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Baked Cod with Dill & Brazil Nut Pesto

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